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Chilis Chicken Enchilada Soup Recipe

Chili's Chicken Enchilada Soup Bowl
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Craving a warm and comforting soup? This Chilis Chicken Enchilada Soup recipe is a delicious and easy way to enjoy the flavors of enchiladas in a hearty bowl. Perfect for a chilly evening or a quick weeknight meal!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 pound cooked chicken, shredded
  • 1/2 cup enchilada sauce
  • Salt and pepper to taste
  • Toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
  2. Stir in black beans, corn, and diced tomatoes and green chiles.
  3. Pour in chicken broth and stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
  4. Add shredded chicken and enchilada sauce. Simmer for 15-20 minutes, or until flavors have melded.
  5. Season with salt and pepper to taste.
  6. Serve hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, tortilla strips, and cilantro.

Notes

For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving. You can also add a squeeze of lime juice for extra zest.

Find it online: https://justflowe.com/chilis-chicken-enchilada-soup-recipe/